Martha Stewart Lasagna Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart lasagna is the kind of layered baked pasta I make when I want a table full of happy people: tender noodles, a rich beef and tomato sauce, and a creamy ricotta-Parmesan filling under melted mozzarella. The sauce is meaty and lightly herbed, the cheese layer is soft and tangy, and the top turns golden and bubbling in the oven. This version is an original adaptation inspired by Martha Stewart’s classic American home cooking style, not her verified recipe.

From start to finish it takes about 105 minutes, with 30 minutes of prep and 75 minutes in the oven. It is straightforward home cooking rather than a project — most of the work is stirring a pot and layering a dish. It fits a relaxed Sunday dinner, a holiday buffet, or a potluck where you need something that feeds a crowd.

Why This Martha Stewart Lasagna Works

The meat sauce simmers uncovered for about 20 minutes, which thickens it enough that the layers hold together instead of turning watery. Cooking the tomato paste for a minute before the canned tomatoes go in gives the sauce a deeper, rounder flavor.

The ricotta filling is mixed smooth with an egg and Parmesan, so it spreads evenly instead of sitting in lumps. Tenting the foil keeps the cheese from being pulled off when you uncover the dish.

What You’ll Love About It

• Feeds a crowd — One 9×13-inch dish serves 8 generous portions.
• Make-ahead friendly — Assemble it a day early and bake when ready.
• Freezer ready — It holds up well frozen for up to 3 months.
• Classic comfort — Rich beef sauce and creamy cheese in every bite.

Ingredients

Here is everything you need, grouped by part so you can shop and set up quickly.

For the Meat Sauce

• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 4 garlic cloves, minced
• 1 1/2 pounds (680g) lean ground beef (90% lean) — 90% lean keeps the sauce rich without turning greasy.
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons (32g) tomato paste
• 2 (28-ounce/794g) cans crushed tomatoes
• 1 (15-ounce/425g) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon granulated sugar — A pinch balances the acidity of the tomatoes.

For the Ricotta Filling

• 15 ounces (425g) whole-milk ricotta, drained if watery — Drain it well or the filling will thin out.
• 1 large egg
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Assembly

• 12 dried lasagna noodles (about 8 ounces/227g)
• 3 cups (339g) shredded low-moisture mozzarella
• 1/4 cup (25g) grated Parmesan cheese

Equipment

• Dutch oven — A large heavy pot for the meat sauce.
• Large pot — For boiling the lasagna noodles.
• 9×13-inch (23x33cm) baking dish — The right size for three layers.
• Mixing bowls — One medium bowl for the ricotta filling.
• Wooden spoon — For breaking up the ground beef.
• Wire rack — For resting the lasagna before cutting.
• Aluminum foil — To tent over the dish while it bakes.

How to Make Martha Stewart Lasagna

Step 1: Soften the Onion and Garlic

Heat 1 tablespoon (15ml) olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute; don’t let the garlic brown or it will turn bitter.

Step 2: Brown the Beef

Add the ground beef, kosher salt, black pepper, and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until no pink remains and the beef reaches 160°F (71°C), 6 to 8 minutes. Spoon off and discard excess fat if the pot looks greasy.

Step 3: Simmer the Sauce

Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomatoes, tomato sauce, oregano, basil, and sugar. Bring to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until the sauce thickens slightly, about 20 minutes. Taste and adjust salt; set aside.

Step 4: Cook the Noodles

While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just shy of al dente, about 1 minute less than the package says. Drain and lay them flat on a lightly oiled baking sheet or in a bowl of cool water so they don’t stick together.

Step 5: Mix the Ricotta Filling

In a medium bowl, stir together the ricotta, egg, Parmesan, parsley, salt, and pepper until smooth and evenly combined. Set aside.

Step 6: Start Layering

Preheat the oven to 350°F (175°C) with a rack in the middle. Spread 1 cup of the meat sauce over the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 4 noodles in a single layer over the sauce, overlapping slightly if needed; don’t force them, or they will tear.

Step 7: Build the Layers

Spread one-third of the ricotta mixture (about 3/4 cup) over the noodles, then top with 1 cup of the mozzarella and 1 1/4 cups of the meat sauce. Repeat the layers twice more, ending with the remaining noodles, the last of the meat sauce, and the remaining 1 cup mozzarella sprinkled with the 1/4 cup Parmesan.

Step 8: Bake Until Golden

Cover the dish with foil, tenting it so it doesn’t touch the cheese, and bake for 30 minutes. Remove the foil and continue baking until the top is bubbling and golden and the center registers 160°F (71°C), 20 to 25 minutes more. If the top browns too quickly, loosely cover it again with foil.

Step 9: Rest Before Cutting

Let the lasagna rest on a wire rack for 15 minutes before cutting; this is the step that keeps the layers from sliding apart. Cut into 8 portions with a sharp knife and serve warm.

What to Serve With It

I like a crisp green salad with a simple vinaigrette and a basket of garlic bread to round out the plate. A bowl of steamed green beans or roasted broccoli adds color and crunch. For a cookout-style spread, cold lemonade works well alongside.

Tips for the Best Results

Drain the ricotta well and pat any pooled liquid off the top of your noodles before layering. Keep the foil tented so the cheese stays in place, and let the dish sit a full 15 minutes before slicing — the layers set as it cools slightly.

Easy Variations

• Turkey version — Swap in 1 1/2 pounds (680g) ground turkey for the beef.
• Extra vegetables — Stir 2 cups (about 200g) sautéed mushrooms into the sauce.
• Spicier sauce — Increase the red pepper flakes to 1/2 teaspoon for more heat.
• Cheesier top — Add another 1/2 cup (57g) mozzarella to the final layer.

Storing and Reheating

• Refrigerator — Store leftovers covered in the fridge for up to 4 days.
• Freezer — Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months.
• Make-ahead — Assemble up to 24 hours ahead, cover, and refrigerate; add 10 minutes to the covered bake.
• Reheating — Warm portions in a 350°F (175°C) oven for 15 to 20 minutes, or microwave in 1-minute increments until hot throughout to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary based on your ingredients.

FAQs

Can I make this Martha Stewart lasagna recipe ahead of time?

Yes — assemble it up to 24 hours in advance, cover, and refrigerate until you’re ready to bake. Add 10 minutes to the covered baking time to account for the cold start.

Where did lasagna come from?

Lasagna is an Italian dish with roots going back centuries, and baked layered versions became popular in southern Italy. It traveled to the United States with Italian immigrants and became a standard American baked pasta.

Can I use no-boil noodles instead?

Yes, but add about 1/2 cup (120ml) extra liquid to the sauce so they cook through during baking. Skip the boiling step and layer them dry.

How do I know when it’s done?

The top should be bubbling and golden, and the center needs to reach 160°F (71°C) on a thermometer. Rest it 15 minutes so the layers set before you slice.

Martha Stewart-Inspired Lasagna

Print Recipe

This is an original adaptation inspired by Martha Stewart’s classic American home cooking style, not her verified recipe. Layers of tender lasagna noodles, rich beef and tomato sauce, and a creamy ricotta-Parmesan filling come together under a golden blanket of melted mozzarella. It’s the kind of generous, make-ahead dish that belongs on a Sunday table or a holiday buffet.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 75
• Total Time: 105
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meat Sauce

• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 4 garlic cloves, minced
• 1 1/2 pounds (680g) lean ground beef (90% lean)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons (32g) tomato paste
• 2 (28-ounce/794g) cans crushed tomatoes
• 1 (15-ounce/425g) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon granulated sugar

For the Ricotta Filling

• 15 ounces (425g) whole-milk ricotta, drained if watery
• 1 large egg
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Assembly

• 12 dried lasagna noodles (about 8 ounces/227g)
• 3 cups (339g) shredded low-moisture mozzarella
• 1/4 cup (25g) grated Parmesan cheese

Instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute; do not let the garlic brown or it will turn bitter.
2. Add the ground beef, kosher salt, black pepper, and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until no pink remains and the beef reaches 160°F (71°C), 6 to 8 minutes. Spoon off and discard excess fat if the pot looks greasy.
3. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomatoes, tomato sauce, oregano, basil, and sugar. Bring to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until the sauce thickens slightly, about 20 minutes. Taste and adjust salt; set aside.
4. While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just shy of al dente, about 1 minute less than the package says. Drain and lay them flat on a lightly oiled baking sheet or in a bowl of cool water so they don’t stick together.
5. Make the ricotta filling: in a medium bowl, stir together the ricotta, egg, Parmesan, parsley, salt, and pepper until smooth and evenly combined. Set aside.
6. Preheat the oven to 350°F (175°C) with a rack in the middle. Spread 1 cup of the meat sauce over the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 4 noodles in a single layer over the sauce, overlapping slightly if needed; do not force them, or they will tear.
7. Spread one-third of the ricotta mixture (about 3/4 cup) over the noodles, then top with 1 cup of the mozzarella and 1 1/4 cups of the meat sauce. Repeat the layers twice more, ending with the remaining noodles, the last of the meat sauce, and the remaining 1 cup mozzarella sprinkled with the 1/4 cup Parmesan.
8. Cover the dish with foil, tenting it so it doesn’t touch the cheese, and bake for 30 minutes. Remove the foil and continue baking until the top is bubbling and golden and the center registers 160°F (71°C), 20 to 25 minutes more. If the top browns too quickly, loosely cover it again with foil.
9. Let the lasagna rest on a wire rack for 15 minutes before cutting; this is the step that keeps the layers from sliding apart. Cut into 8 portions with a sharp knife and serve warm.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking. For make-ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the covered baking time. Reheat individual portions in a 350°F (175°C) oven for 15 to 20 minutes, or in the microwave in 1-minute increments until hot throughout.

Nutrition

• Calories: 686
• Sugar: 12g
• Sodium: 1338mg
• Saturated Fat: 16g
• Carbohydrates: 52g
• Fiber: 6g
• Protein: 43g
• Cholesterol: 139mg

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